Carrot Top Chimichurri

carrot top chimichurri in a small white bowl with a gold spoon in it surrounded by chimichurri ingredients.

Make the most of carrot greens with this flavorful South American inspired chimichurri sauce that's delicious on steaks, vegetables, fish, and more! (vegan, gluten-free)


  • 1 cup packed carrot greens
  • 1/2 cup packed cilantro leaves
  • 3 small cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp chili flakes 
  • 1/3 cup olive oil
  • 1/3 cup white balsamic vinegar (or red wine vinegar)
  • juice from 1 lime
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Very finely chop the carrot greens, cilantro and garlic wither by hand or in a food processor. 
  2. Add to a bowl and stir in remaining ingredients. 
  3. Taste and adjust to suit your taste. You may need to add more oil or vinegar to completely cover all of the greens in liquid.
  4. Serve or store in the refrigerator. 


  • Chimichurri is best served near room temperature so that the oil is still fluid. If you are making it in advance, let it come to room temperature before serving.
  • Store leftovers in the refrigerator in an airtight container up to 5 days. The garlic will get stronger the longer it sits.
  • Be sure to wash and dry your carrot greens well. They often hold a good bit of dirt, and you don't want that grit in your sauce. Wet greens are harder to chop, so dry them well before chopping.
  • Cilantro and carrot stems can both be included, but anything too woody or fibrous should be left out.
  • You want the sauce to have enough liquid that it evenly covers the herbs. If needed, add more oil, vinegar, or a touch of hot water to make it perfectly spoonable.
  • If you don't have white balsamic vinegar, you can use regular balsamic or red wine vinegar.

Keywords: carrot top chimichurri, chimichurri with carrot greens